Egg Salan is the regular egg curry that is found in all eat joints at Hyderabad and this can also be eaten with roties
- Heat a pan, add peanuts, dry roast on a slow flame. After a minute, add sesame seeds, dry roast along with peanuts.
- Then add coconut powder, saute it and put all these ingredients into ablender along with some water and make a paste.
- Heat oil in a pan add mustard seeds when mustard seeds splutter add cumin seeds, red chilies, methi seeds, kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in color.
- Add ginger garlic paste cook this till raw flavor is gone, add turmeric powder, red chili powder, cumin powder, coriander powder, green chilies, add prepared paste and add water, mix it like a thin paste, cook this on a slow flame for 30 minutes.
- Then add chopped coriander and mint leaves, add tamarind juice, jaggery, cook it for 5 minutes, then add boiled eggs, cook it for some time then add coriander and mint leaves, switch off the flame.
Serve this with naan, chapati, pulao, and biryani.
- Heat a pan, add peanuts, dry roast on a slow flame. After a minute, add sesame seeds, dry roast along with peanuts.
- Then add coconut powder, saute it and put all these ingredients into ablender along with some water and make a paste.
- Heat oil in a pan add mustard seeds when mustard seeds splutter add cumin seeds, red chilies, methi seeds, kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in color.
- Add ginger garlic paste cook this till raw flavor is gone, add turmeric powder, red chili powder, cumin powder, coriander powder, green chilies, add prepared paste and add water, mix it like a thin paste, cook this on a slow flame for 30 minutes.
- Then add chopped coriander and mint leaves, add tamarind juice, jaggery, cook it for 5 minutes, then add boiled eggs, cook it for some time then add coriander and mint leaves, switch off the flame.
Serve this with naan, chapati, pulao, and biryani.